Recipe: Australian Rib Eye Steak

Home Cooking Recipe: Australian Rib Eye Steak

Notes:

I used to buy ready-made steaks in the supermarket. Now I use the imported beef to taste myself. I have experienced several failures before I get to the present. I also watched a lot of God's recipes combined with my own taste and finally became my own secret recipe (laugh). Summarized a few delicious steaks. There are several key points: 1. The quality of beef 2. Temperature control 3. Waiting for the unsure classmates It is not recommended to buy the first-class steaks from the beginning. The novices will have a weaker control over the temperature and all aspects. It is recommended to start with domestic beef, at least until they are proficient in maturity. The fried steak must be done in one go. It can't be a small fire for a while, and the heat plays a vital role in the preservation of the gravy. Individuals do not recommend pickling steak with too much, which will lose the taste of the beef itself. Finally, the steak is fried immediately and the pan is cooled. When I finish cooking, I can't see the juice in the pan. Wait patiently for five minutes and start enjoying!

Ingredients:

Steps:

  1. Home Cooking Recipe: If the frozen steak must be naturally thawed to room temperature, (must be naturally thawed) the whole steak is softened. You can see the beef turn from purple to reddish, there will be some blood in the inside, and then cut the bag. Add Shanghai salt, black pepper and a small amount of thyme, smear olive oil (a small amount, the beef itself contains oil, too much will be greasy), both sides should be the same operation, then wait 10-15 minutes, the photo is already thawed and wiped The state of the seasoning.

    If the frozen steak must be naturally thawed to room temperature, (must be naturally thawed) the whole steak is softened. You can see the beef turn from purple to reddish, there will be some blood in the inside, and then cut the bag. Add Shanghai salt, black pepper and a small amount of thyme, smear olive oil (a small amount, the beef itself contains oil, too much will be greasy), both sides should be the same operation, then wait 10-15 minutes, the photo is already thawed and wiped The state of the seasoning.

  2. Home Cooking Recipe: Heat the pan with a big fire, be sure to heat it and try to be hot. I don't need to add oil. I put the steak directly after the heat, and I will hear the violent sound. Note: Don't do anything, don't press the steak, don't move it, just let it taste for about 45 seconds. I used to say that someone said 1 minute, some people said it for two minutes, and the result was full of focus. Every time the beef and pot are different, there is no absolute time. For about 30 seconds, you can turn a little bit to confirm. I usually turn around four times, depending on the maturity.

    Heat the pan with a big fire, be sure to heat it and try to be hot. I don't need to add oil. I put the steak directly after the heat, and I will hear the violent sound. Note: Don't do anything, don't press the steak, don't move it, just let it taste for about 45 seconds. I used to say that someone said 1 minute, some people said it for two minutes, and the result was full of focus. Every time the beef and pot are different, there is no absolute time. For about 30 seconds, you can turn a little bit to confirm. I usually turn around four times, depending on the maturity.

  3. Do not change the fire during the frying process, just turn over the surface. Generally, my pan is very clean, no gravy, all locked in the steak, which is why the pan is hot. If you feel it is fried, put it out immediately. Don't put it in the pot to cool it naturally. The gravy will seep out.


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